- Posted September 3, 2013 by
Kicking Tailgating Season off with Grilled Porterhouse with Pink Peppercorn Sauce
Today the Grilling.com team and I are firing up a dry aged porterhouse, complimented by a simple four ingredient dry rub and accented with a creamy pink peppercorn sauce.
One 20+ ounce dry aged porterhouse steak
1 tbsp. extra virgin olive oil
1 tbsp. Kosher salt
2 tsp. cracked black pepper
2 tsp. smoked paprika
2 tsp. granulated garlic
Pink peppercorn cream sauce (recipe follows)
Prepare grill for high cooking. Bring steak to room temperature and coat with extra virgin olive oil. Blend salt, pepper, paprika and granulated garlic and coat both sides of the steak well with the steak rub. Place steak on the grill and grill for approximately 3-5 minutes per side for medium rare. Remove, add pink peppercorn cream sauce and serve immediately.
Pink Peppercorn Cream Sauce:
cream sauce for porterhouse recipe
½ cup beef stock
½ cup heavy cream
2 tbsp. unsalted butter
1 tsp. cracked pink peppercorns
Pre-heat grill to medium. Heat butter, cream and beef stock in a medium skillet and reduce by half (approximately 5 minutes). Add pink peppercorns, stir and pour directly over steak.
– Clint Cantwell, Grilling.com Editor